Black Bean & Chicken Enchilada Lasagna Recipe

Name: Black Bean & Chicken Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (10 ounces each) enchilada sauce; 12 corn tortillas (6 inches); 2 cups coarsely shredded rotisserie chicken; 1 small onion, chopped; 1 can (15 ounces) black beans, rinsed and drained; 3 cans (4 ounces each) whole green chiles, drained and coarsely chopped; 3 cups crumbled queso fresco or shredded Mexican cheese blend; 2 medium ripe avocados; 2 tablespoons sour cream; 2 tablespoons lime juice; 1/2 teaspoon salt; Chopped fresh tomatoes and cilantro

Servings: persons

2 cans (10 ounces each) enchilada sauce
12 corn tortillas (6 inches)
2 cups coarsely shredded rotisserie chicken
1 small onion, chopped
1 can (15 ounces) black beans, rinsed and drained
3 cans (4 ounces each) whole green chiles, drained and coarsely chopped
3 cups crumbled queso fresco or shredded Mexican cheese blend
2 medium ripe avocados
2 tablespoons sour cream
2 tablespoons lime juice
1/2 teaspoon salt
Chopped fresh tomatoes and cilantro

1
Preheat oven to 350u00b0. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese.
2
Bake, uncovered, until bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
3
Meanwhile, quarter, peel and pit 1 avocado; place avocado in a food processor. Add sour cream, lime juice and salt; process until smooth. Peel, pit and cut remaining avocado into small cubes.
4
Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cans (10 ounces each) enchilada sauce, 12 corn tortillas (6 inches), 2 cups coarsely shredded rotisserie chicken, 1 small onion, chopped, and more.

Yes, Black Bean & Chicken Enchilada Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean & Chicken Enchilada Lasagna

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